Posted by / Friday, July 23, 2010

Sunday Supper "Whole Red Snapper encrusted in salt"

2 Lb. Red Snapper (gutted and scaled)
4 Cups Coarse Sea Salt
1 Lemon
1 Cup of Water

Sprinkle inside fish fresh ground pepper. Lay lemon slices inside. Salt in a mixing bowl add water. Put half the salt down on a cookie sheet. Lay fish on top. Put remaining salt on fish to cover. Bake in oven at 450 for 30 minutes remove from oven rest 5 minutes. Crack the crusted salt around the fish with the back of a spoon to lift salt lid off. Drizzle with Olive Oil and squeeze a lemon on it.

E.A.T. local E.A.T. well


  1. Wow...this recipe looks so amazing! I love fish and am always looking for unique ways of preparing it! Thanks for the great recipe!

  2. Thanks so much for visiting. This recipe is so easy and clean up is also. Would love to hear how it turns out! Good luck!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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